Embark on a breakfast adventure with the Best Ever Pancake Recipe, a delightful treat designed to elevate your mornings and satisfy your dessert cravings.
These pancakes are made with buttermilk but if youd like to add more protein to your routine you can substitute it for plain greek yogurt.
If you do this add ⅛ cup more sugar to the batch as plain greek yogurt can be slightly sour and the kids will notice!
These moist, light, and fluffy pancakes offer a perfect blend of health and indulgence, tailored to be a kid-friendly favorite.
By sharing this impeccable recipe, I’m excited to bring joy and deliciousness to your family’s table.
Don’t miss out on this culinary delight that’s sure to become a staple in your home!
Every bite is a celebration of flavor and texture. With our Best Ever Pancake Recipe, your breakfast transforms into an extraordinary culinary experience.
Whether served with homemade fruit sauce, whipped cream, or a simple syrup drizzle, these pancakes are the ultimate comfort food, offering versatile meal options, from best breakfast ideas to delightful dessert ideas.
Why You’ll Love It: This recipe promises ease of preparation and blissful indulgence. Perfect for weekend brunches or busy weekdays, these protein pancakes deliver nourishment and satisfaction, catering to every member of your family.
Ideal for Easter ideas or spontaneous family breakfasts, they bring an aromatic zest with the refreshing hint of lemon rind.
Essentials:
- Large mixing bowl
- Whisk and electric hand mixer
- Measuring cups
- Griddle or non-stick frying pan
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Discover the Best Ever Pancake Recipe: Perfect Breakfast and Dessert Ideas
Course: BreakfastDifficulty: Easy20
servings10
minutes20
minutes100
kcalDiscover the best ever pancakes—easy, kid-friendly, and perfect for breakfasts or desserts
Things you need
- Dairy:
½ cup butter melted but not hot
2 cups buttermilk or Greek yogurt
½ cup milk
2 eggs
Butter or oil for cooking
- Other:
1 teaspoon vanilla
Rind from 1-2 lemons (micro plane grater is best here)
- Dry Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda (opt for organic if possible it will truly make a difference in flavour)
1 teaspoon salt
2 1/2 cups flour
¼ cup sugar (monkfruit preferred)
Directions
- Whisk dry ingredients together in a large mixing bowl: 2 1/2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/4 cup sugar, and lemon rinds.
- Whisk wet ingredients: 1/2 cup melted butter, 2 cups buttermilk or yogurt, and 1/2 cup milk.
- Beat 2 eggs in a measuring cup with an electric mixer for 1-2 minutes until light and fluffy. (see photo above)
- Combine wet and dry ingredients with a spatula, gently folding in the eggs without overmixing.(see photo above)
- Rest the batter for 5 minutes while warming the pan to medium heat.
- Cook pancakes by spreading butter or oil in the pan, adding ¼ cup batter for each pancake. Cook for about 5 minutes per side on a griddle set to 300-325°F.
Recipe Video
Notes
- This batter is meant to be on the thicker fluffier side its not runny and takes some finessing to get it on the pan. See video on tip to get them on the pan!
- Keep left overs in a air tight container in the fridge and serve them cold or heat them up in a toaster for a quick on the go breakfast.